Monday, July 19, 2010

Week 47: Greek Panzanella

My life was not complete until I made this salad. I found the recipe through Barefoot Bloggers, and it it turned out to be the perfect summer meal. I did decide to serve it with some chicken breasts marinaded in Penzey's Greek seasoning.

Heat 3 Tbsp olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt, and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes and mix together lightly.